Instructions

Place olive oil and onions in medium sauce pan. Cook on medium heat for 5 minutes or until translucent. Add mushrooms; sauté for 5 minutes, stirring frequently. Add white and red wine; cook to almost evaporated. Add chicken broth, thyme and tarragon. Bring to a boil. Add Roux and stir. Reduce heat to a simmer for 10 minutes. Stir in heavy cream and salt and pepper to taste. Take pan off heat and blend soup in small batches in blender or food processor. Place spoonful of Chevre cheese in center of each bowl and sprinkle with fresh parsley.